Chef Pascal Frapech was born in Antibes, Alpes Maritime in France. He is classically trained with a focus rooted in traditional French, Asian, and Italian techniques. His cuisine reflects a mosaic of influences that culminates from extensive training in France as well as throughout the United States. Pascal is a veteran of the culinary arts and has dedicated his life to the industry.

Pascal began his culinary career at a young age in Juan Les Pins, a town in coastal southeastern France, with his brother as a young apprentice. He spent several seasons apprenticing at L’Arc En Ciel restaurant alongside his brother and owner Fernand Casanova. After serving under arms in Lyon, he moved to the United States and apprenticed at such world-renowned properties as Régines in New York, the Bistango, Citrus, and the Seventh Street Bistro in Los Angeles.

After traveling the world, Pascal found himself in the United States as Chef de Cuisine and later Executive Chef of four and five star hotels in Los Angeles. He spend four years at the Le Merigot Hotel in Santa Monica, were he received a three star rating for the hotel’s restaurant Cézanne several year in a row. He also worked at The Sofitel Hotel and The Manor Hotel in Hollywood where he received two and three star ratings for their respective restaurants.

Most recently, Pascal was the Executive Sous Chef for the Beverly Hills Hotel and Bungalows, where he was instrumental in developing new menus.

After leaving the Beverly Hills Hotel in 2004 Pascal ventured out on his own and started PF Culinary Services LLC, a catering business focused on private upscale events with clientele in the entertainment and business sectors. Pascal now spends his summer in Northern Michigan, where he shares his talent and expertise with the community’s local chefs and restaurant owners just for fun.

Pascal is a member of the Professional Chefs Association and the Club Culinaire of French Cuisine.